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Monday, December 3, 2012

Homemade Caramel Kaya ( coconut egg jam) 咖椰

I have been thinking to make caramel kaya (﻿ last time i did pandan kaya but never try with caramel type) for so long, finally i made it with one duck egg (leftover from making salted eggs the other day) that sitting in the fridge for too long....

Just one duck egg and 2 chicken eggs, we can have so lovely homemade kaya at home, next time i will try to make it instead of buying them from shop..Why i add duck egg?

I was told by the shop owner who selling duck eggs to me, she said the famous kopitiam (cafe) in Klang buying duck eggs from them to make their famous kaya...

I just modified from earlier pandan kaya recipe to become caramel kaya. I was pleased with the result, smooth kaya and the sweetness just alright for our liking...

This morning, i was enjoying toast with kaya and butter , with a cup of coffee...

4. Pour golden syrup into egg and coconut milk mixture, and the syrup will form into curd, don’t worry, continue stir until syrup dissolved in the mixture (Be careful when you pour the syrup, it will spill !)

That day my friend also told me she used duck eggs to make kaya. Ur kaya looks silky smooth ...very inviting. My angmo only eat peanut butter and Vegemite ... He only eat caramel slices but not our kaya spread....sian!

I heard the traditional way of making kaya is only duck eggs. Since the price is not cheap most nowadays kaya is made with chicken eggs. Is good to made own kaya. Definitely flavorful. Yours look really great!

My aunt operates a kopitiam and she too used duck eggs to make kaya as she said kaya gives a thicker and richer consistency to the kaya. We were spoilt by her as we get her homemade kaya from her weekly. That is why now I also make my own kaya as the store bought kind just not good ;)

Hi Sonia,I was thinking of to cook kaya again after trying your pandan kaya, great that you post this caramel kaya, is this the same as the 'brown kaya' that we used to buy from store? or that one is called palm sugar kaya? I am not sure....Thanks for sharing!

what i normally did was to cook kaya till smooth, then cook the sugar separately till it become caramel and add back to the kaya and stir well. I like the carmalised taste in the kaya when you cook the sugar till caramelise.Will try your method to add golden syrup to make brown kaya as it look nice and smooth.

Hi Sonia! Love the colour of the Kaya in the glass container. Very authentic. Somehow, I prefer and feel more connected to brown/orange kaya than the green pandan version. It's the childhood thing again... :)

Kaya kaya, I haven't had you for such a long time! Xiao liao, talking to kaya pulak! Photos were taken beautifully! If last minute I find time, will call you to take me "gai gai," go to your frequent shops where you normally buy the baking stuffs & the "ka chang," ok?